Assistant Foodservice Manager

The Assistant Foodservice Manager reports directly to the Building Manager and assists in the planning, organizing, and directing of quality service in all areas of the operation and the direct supervision of the union hourly employees and production of food. You will be responsible for the daily operations throughout the foodservice facility and work together with a team of other managers. Under the direction of the Project Manager and the Operations Manager, this position is responsible for managing foodservice operations for the dining hall within the guidelines of both company and government clients. This is to be done under the policies and procedures set forth by Southern Foodservice Management. These guidelines are designed and laid out to meet the contractual obligations.

The Assistance Foodservice Manager must be available to work shifts as Army Requirements dictate.

SOUTHERN FOODSERVICE MANAGEMENT'S CULTURE

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

RESPONSIBILITIES AND DUTIES

• Always ensure facilities and work areas are in clean and safe operating condition.
• Conduct all kitchen and dining room set up and closing procedures to ensure it is in operating order.
• Daily temperature documentation of all necessary equipment.
• Responsible for any phone calls or messages to the facility daily.
• Ensure all staff is properly clocked in and out and that all positions are properly staffed.
• Monitor team members to ensure proper uniform and that meal policy is being followed.
• Prepare all necessary kitchen equipment for daily use.
• Set-up the menu of the day and ensure all menus have been changed over to proper meal.
• Directly supervise and support cashiers to include providing drawers and assist with daily audits, as well as making safe deposits.
• Constantly monitor food quality and food leftover for storage and saving for re-use.
• Take and prepare all sick in quarters (SIQ) meals for service.
• During service, monitor for spills, cup racks on floor, lines staying stocked, customer flow, dish room flow, to ensure all areas have enough staff support.
• Responsible for pulling reports from POS systems and submitting reports to administrators.
• Assist the kitchen or the front of the house team members throughout the service.
• Ensure all boxed meals and class parties are fixed and ready at the appointed time.
• Responsible for customer and employee relations and employee training and coaching.
• Complete detailed end-of-shift blog of all events that occurred during the service.
• Responsible for communication through e-mail, blog, and phone.

QUALIFICATIONS AND SKILLS

• Bachelor’s degree, preferably in institutional or business management, restaurant/hotel management, or equivalent work experience.
• 4-5 years of experience as a manager or assistant operations manager in a high-volume foodservice operation.
• Knowledge of food services, sanitation and safety standards.
• Must possess leadership and interpersonal skills.
• Ability to motivate employees.
• Capability to work well in team environments.
• Basic knowledge of nutrition.
• Serve-Safe certification preferred.
• Experience preparing and cooking large quantities of food.
• Knowledge of best practices for training kitchen staff and implementing procedures.
• Excellent organizational and communications skills.

NOTE: These Job Descriptions are general descriptions and do not include all the detailed duties within this description you will be performing to successfully accomplish the job. Job Descriptions may be changed or tweaked from time-to-time based on the need to meet Client requirements and/or any operational nuances of the facility in which you are employed.

Physical Requirements:

• Strength: Lift up to 20lbs;
• Posture: Standing 50%, walking 30%,
• Movement of objects; Occasionally
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing; Occasionally
• Stooping; Occasionally
• Reaching; Frequently
• Handling; Frequently
• Talking/Hearing; Frequently
• Seeing; Frequently
• Temperature Variation; Frequently
• Typing; Frequently